SWEET POTATO PIE with Pecan Crumble Topping

A richly spiced pie with optional Crumble! Use either Pumpkin or Sweet Potato filling
Makes one 10-inch Deep Dish Pie or two 9-inch regular dish Pies.
PIE INGREDIENTS
4 Cups Sweet Potatoes, mashed or 4 Cups Pumpkin Puree*
1 1/2 Cups Granulated Sugar
4 Large Eggs
1/2 Cup Heavy Cream or Half 'n Half or whole Milk
1/4 Cup Melted Butter, cooled
2 Tsp Vanilla
2 Tsp Cinnamon (I actually use 1 TBSP)
1/2 Tsp Nutmeg
1/2 Tsp Cloves
1/2 Tsp Ginger
Orange Zest, optional & adds a nice flavor boost to this pie
PECAN CRUMBLE, Optional, Recipe for ONE PIE Topping
3/4 Cup Flour
1/2 Tsp Salt
1/2 Tsp Cinnamon
1/4 Cup Firmly Packed Brown Sugar
1/2 Cup Chopped Pecans
6 TBSP Melted Butter
*for Fresh Pumpkin Puree, drain well & if needed, add a couple TBSP flour to thicken
CRUST
One Parbaked 10-inch Deep Dish Crust or Two Parbaked 9-inch Regular Crusts
Bake @ 350 degrees F for 60 to 70 minutes.
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